Fine Cooking Magazine - November/December 2020

Servings: 6

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.

Ingredients

Cooking spray
1 large whole-wheat baguette (about 8 oz.)
4 large eggs
4 large egg whites
1 cup nonfat milk
1 tsp. vanilla extract
5 cups frozen unsweetened sliced peaches, thawed
2 Tbs. firmly packed brown sugar
1/4 tsp. ground cinnamon
1-1/2 cups plain nonfat yogurt (optional)
3/4 cup pure maple syrup (optional)

Calories (kcal) : 254
Fat Calories (kcal): 54
Fat (g): 6
Saturated Fat (g): 1.6
Polyunsaturated Fat (g): 1.4
Monounsaturated Fat (g): 2
Cholesterol (mg): 144
Sodium (mg): 288
Carbohydrates (g): 40
Fiber (g): 5
Protein (g): 12.5

Preparation

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.
In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup, if desired.

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Reviews (3 reviews)

brava313 | 10/16/2013
I used Cascadian Farm frozen peaches, and they were still hard after baking. I used them juice and all, and the French toast came out soggy. The bread never browned, because it was completely covered with peaches.
Onymous | 08/17/2013
Mmm mmm delicious. I love easy-in-the-morning breakfast recipes and this is king. Blueberries are delicious as well, and I just made a batch with cranberries for in the morning, with a couple extra tablespoons of sugar on top, so we will see how that goes. All in all, this recipe is easy, delicious and versatile.
kpouncey1 | 10/20/2012
I made this for our family gathering at my sister's house in the mountains and it was wonderful. It only took a few minutes to prepare the night before and it was wonderful to just pop it in the oven in the morning so I didn't miss a bit of family time! I added blueberries to the topping just for color and added a little apricot jelly to the yoghurt. Everyone raved.Next time I make it I will probably add cinnamon and nutmeg to the egg mixture as well as adding walnuts to the topping. I do think when available it would be better with fresh fruit so I am going to try other fruits in season.

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What We're Cooking Now

Name: Peach French Toast Bake
Yield: 6 servings
Cuisine: French
Ingredients: Cooking spray; 1 large whole-wheat baguette (about 8 oz.); 4 large eggs; 4 large egg whites; 1 cup nonfat milk; 1 tsp. vanilla extract; 5 cups frozen unsweetened sliced peaches, thawed; 2 Tbs. firmly packed brown sugar; 1/4 tsp. ground cinnamon; 1-1/2 cups plain nonfat yogurt (optional); 3/4 cup pure maple syrup (optional)